Cheddar And Bacon Burger

May 24, 2007

ENTREE/SANDWICH

Try this instead of the usual burger on Memorial Day. Choose a smoky, full-flavored bacon for this burger, which takes a traditional topping and mixes it right into the meat.The cheese in the burger helps form a crusty exterior, adding another layer of flavor.

2 ounces smoked bacon (2 slices of thick-cut bacon), diced

1/2 cup diced onions

1 1/2 pounds ground beef, preferably chuck or sirloin

Fresh-ground black pepper, to taste

1/2 cup (2 ounces) shredded cheddar cheese

In a small saute pan over medium heat, cook the diced bacon until the fat renders out. Do not allow the bacon to crisp. Add the onions, reduce the heat to medium-low and cook until the onion pieces are translucent and have softened. The bacon should still be soft. Using a slotted spoon, transfer the mixture to a plate to cool. Discard excess fat.

In a medium bowl, combine the cooled bacon mixture, beef, pepper and cheddar cheese. Be careful not to overwork the meat; mix the ingredients just enough to combine them. Divide the mixture into 6 portions and form each into a patty about 3/4-inch thick.

Saute, broil or grill to desired doneness, turning once, about 8 to 10 minutes for medium. If sauteing, spray the pan or griddle with no-stick cooking spray or lightly coat it with oil. The cheese in the burger will make the outside crusty, and the burger might stick even in a nonstick pan. Makes 6 burgers.